Momos are a savory dumpling of Tibetan origin that are popular in Nepal. Momo ko achar is the spicy tomato based dipping sauce traditionally served with momos. This recipe combines fire roasted vegetables with earthy cumin, bright coriander, zesty red chili, and the surprising zing of Szechuan peppercorns. The result is an amazing blend with a uniquely Nepali taste! Serve as an authentic accompaniment to steaming hot momos or as a delicious dip for potstickers.
|Nepali timur or Szechuan peppercorns|
3) When the roasted vegetables have completely cooled peel away the blackened skin. Remove seeds and stem from bell pepper. Place roasted vegetables, cilantro, cumin, coriander, Kashmiri mirch, timur, oil, and one teaspoon salt in a blender, mixie, or food processor. Grind until mixture is smooth.
4) Grind until mixture is smooth. Salt to taste and serve with piping hot momos or potstickers. Keep in an airtight container in the refrigerator for up to one week.
Other authentic variations of this recipe blend in a tablespoonful of dry roasted sesame seeds or dry roasted peanuts.